Authentic Udupi Mavinakayi Chitranna
A fragrant, tangy South Indian rice dish tossed with grated raw mango, tempered spices, roasted peanuts, and fresh curry leaves. This vibrant preparation balances sour and spicy notes wonderfully, making it a comforting meal.
35min
Total Time
4
Servings
Karnataka / Udupi
Cuisine
Recipe
1
Spread the cooked rice on a wide plate to cool completely and ensure the grains remain separated.
2
Heat coconut oil in a heavy-bottomed pan over medium heat.
3
Add mustard seeds and let them splutter, then add chana dal, urad dal, and raw peanuts. Sauté until the lentils turn golden and peanuts are crunchy.
4
Stir in the dried red chilies, slit green chilies, curry leaves, and asafoetida, letting them crackle for a few seconds.
5
Add the turmeric powder and the grated raw mango to the pan, sautéing for 3 to 4 minutes until the raw edge of the mango softens slightly.
6
Add salt and grated fresh coconut, mixing well with the tempered mango mixture.
7
Turn off the heat and gently fold in the cooled cooked rice, ensuring every grain is evenly coated with the tangy mango masala.
8
Garnish with freshly chopped coriander leaves and serve at room temperature.
Ingredients
2 cups cooked and cooled long-grain rice
1 cup grated raw sour mango
2 tablespoons coconut oil
1 teaspoon mustard seeds
1 teaspoon chana dal
1 teaspoon urad dal
1/4 cup raw peanuts
2 tablespoons grated fresh coconut
2-3 dried red chilies
2 green chilies, slit
1 sprig fresh curry leaves
1/4 teaspoon turmeric powder
A pinch of asafoetida (hing)
Salt to taste
2 tablespoons freshly chopped coriander leaves
*This AI-generated recipe may contain inaccuracies.